Recipe Instructions:

Layer the Brussels sprouts, shallots, and red pepper flakes in 1 quart mason jar, packing them tight. Pour whey or vegetable culture over the top and fill with salt brine to cover, leaving about 1” of head space. Use a small plate or cabbage leaf to keep Brussels sprouts submerged. Let set at room temperature for one to two weeks. Place in cold storage.
Beware when opening the jar. This smells almost as good as kimchi.

Author: picklemetoo

Melanie is a military wife and homeschooling mom to 4 boys, living her dream life on a little hobby farm with chickens, a cow, 2 dairy goats and some mouse hunting kitties. Melanie began her journey with nutrition when her oldest was diagnosed with autism at age 3. After seeing dramatic results after having her son on the SCD for a short time, she was sold on the effect food has on health. Her mission is to educate parents on how to nourish their children. She has a particular fascination with lactofermentation and posts a new ferment recipe weekly.
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